I’m finding more things to like: roasted sweet peppers. They make such a wonderful side dish. These pretty and colorful little things complement savory dish very well. Recently I mixed them with artichoke hearts, another fave, and served alongside my turkey and halibut mini burgers. The result? The three make a superb combination, light but substantial. Definitely a great springtime dinner menu.

Inspired by a fellow blogger’s post at We Call Him “Yes! Chef!”
Here’s what we will need:
- A bunch of sweet peppers (mini or regular ones are fine – I happened to have the mini ones for at the time)
- A jar of marinated artichoke hearts (halved)
- A tablespoon of olive oil


Steps (while my turkey patties and halibut fillets are grilling outside):
- Drizzle olive oil on the peppers and mix with both hands. Place on a baking sheet
- On a separate baking sheet, place the halved artichoke hearts
- Set the oven to broil
- Place both peppers and artichoke hearts in the oven for about 5 minutes or until the peppers’ skin turn darker
- Take both out of the oven
- Place the peppers in a bowl and cover with a plastic wrap to steam. Then the skin can come off easily
- Chop the peppers and mix with artichoke hearts
- Serve on the side of these guys:


[…] navigation « Mini Burger Series – Turkey Burger with Spicy Mayonnaise Sauce Sweet Peppers with Artichoke Salad – A Side to My Mini Burgers » Follow Blog via […]
[…] One day the mood for burgers happened to strike me. Jeff and I both love a good burger. This time though, instead of going to our usual burger joint that night, I decided to make the burger. We just had a beef dish the day before so I thought of other meat alternatives to make a delicious burger. Turkey immediately came to mind followed by a meaty fish, like halibut. Couldn’t choose which one to make, I decided to do two mini burgers: turkey and halibut. I added roasted sweet peppers with artichoke hearts as the side salad. (Next posts: Halibut Burger and Roasted Sweet Peppers with Artichoke Hearts) […]